CN106418091A - Viable organism type lactoalbumin beverage and preparation method thereof - Google Patents
Viable organism type lactoalbumin beverage and preparation method thereof Download PDFInfo
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- CN106418091A CN106418091A CN201610903416.3A CN201610903416A CN106418091A CN 106418091 A CN106418091 A CN 106418091A CN 201610903416 A CN201610903416 A CN 201610903416A CN 106418091 A CN106418091 A CN 106418091A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
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Abstract
The invention discloses a viable organism type lactoalbumin beverage and a preparation method thereof. The viable organism type lactoalbumin beverage is prepared from the following raw materials in percentage by mass: 0.1 to 0.8 percent of fermented milk base stock, 1 to 3 percent of saccharose, 4 to 7 percent of high fructose corn syrup, 0.15 to 0.3 percent of soluble soybean polysaccharide, 0 to 0.05 percent of pectin, 0.03 to 0.05 percent of acidity regulator, 0.001 to 0.005 percent of probiotic, 0.04 to 0.08 percent of edible essence and the balance of water. Compared with a flavoring water beverage, besides likewise having transparent and refreshing appearance and refreshing and thirst-quenching functions, a product provided by the invention also contains functional lactoalbumin and a higher order of magnitude of active probiotics, and is a healthier beverage. Compared with a yakult-similar sample, the product provided by the invention is lower in sugar degree and more refreshing in taste, is healthier to quaff, and is close-water beverage which not only contains milk protein but also contains the active probiotics.
Description
Technical field
The present invention relates to technical field of processing dairy products is and in particular to viable type lactalbumin drink and preparation method thereof.
Background technology
In recent years, beverage market and lactic acid bacteria beverage market competition are all very fierce.Beverage, for consumers, though
So quench one's thirst, but only the supplement of a small amount of nutrient, be only even taste adjustment, lack healthy demand.Lactic acid bacteria beverage,
Although containing breast, and active lactic acid bacteria, the mouthfeel of high sugar peracid, except being unsuitable for quenching one's thirst and heat is higher.
Lactalbumin be using advanced technologies from milk separation and Extraction precious protein out, lactalbumin is with its purity
High, absorptivity is high, amino acid forms the many advantages such as the most reasonable and pushed away as " king of albumen ".Lactalbumin not only easily digests,
But also there is high biological value, efficient rate, high protein effect ratio and high usage, the features such as be the fine work in protein,
One of human body good protein replenishers being well recognized as.
The beverage products of China are concentrated mainly on soda, pure water, mineral water, fruit drink etc. at present.But one
Part drink is too sweet, less meets modern youthful taste, and some are opaque containing milk beverage, and sensory evaluation is relatively
Difference；And it is in health trend with the overall consumption habit of consumer, beverage market presents rejuvenation, salubriousization, succinctly
The trend changed, salubrious outward appearance, light mouthfeel are beverage products new growth points.In this context, a transparent as water,
But containing active probiotic, and the drink of slightly sour-sweet mouthfeel, the demand of the consumer group of new generation will be catered to, fill up such product
The market vacancy of product.
Content of the invention
For solving defect in prior art, the present invention provides a kind of viable type lactalbumin drink, can overcome existing drink
The glutinous greasy mouthfeel of product, overcome transparent realize a difficult difficult problem containing protein drink, produce a containing higher viable count, containing newborn egg
In vain, transparent salubrious, sour-sweet moderate health drink.
And additionally provide the preparation method of above-mentioned viable type lactalbumin drink, the drink viable bacteria that the method prepares
Content is high.
For achieving the above object, the present invention adopts the following technical scheme that：
A kind of viable type lactalbumin drink, is made up of the raw material of following mass percent：Acidified milk base-material 0.1～
0.8%th, sucrose 1～3%, HFCS 4～7%, soluble soybean polysaccharide 0.15～0.3%, pectin 0～0.05%, acidity
Conditioning agent 0.03～0.05%, probio 0.001～0.005%, flavoring essence 0.04～0.08%, balance of water.Described
Percentage is the mass percent accounting for raw material gross mass.
Described acidified milk base-material is detached lactoalbumin soln, and the material being obtained through lactobacillus-fermented after sterilization is described
The pH value of acidified milk base-material is 4.3～4.8, and acidity is 70～80 ° of T.
The starch sugar that described HFCS refers to be made up of plant amylum hydrolysis and isomerization is brilliant, by glucose sugar and fructose group
Become, sugariness is close to the sucrose of same concentration.It is widely used in food and beverage industry.
Described soluble soybean polysaccharide and pectin are bread and cheese additive, and pectin refers specifically to be applied to acid breast drink
Low-ester pectin in material.
Described acidity regulator is one or more of citric acid, malic acid, lactic acid.
Most preferably, described probio refers in particular to Lactobacillus paracasei and/or lactobacillus plantarum ST-III.
The preparation method of above-mentioned viable type lactalbumin drink is it is characterised in that described preparation method comprises the steps：
(1) heat water to 45～70 DEG C, add sucrose, HFCS, soluble soybean polysaccharide, pectin, mixing 15～
30min；
(2) material of step (1) gained is sterilized, it is cooled to less than 20 DEG C；
(3) material of step (2) adds acidified milk base-material and acidity regulator, flavoring essence under aseptic, stirring condition,
It is eventually adding probio bacterium powder；
(4) material of step (3) is carried out aseptic homogeneous, filling.
The temperature of homogeneous described in step (4) is the conventional temperature in this area, preferably 60～65 DEG C.Described homogeneous
Pressure is the conventional pressure in this area, and preferably 18～25MPa, more preferably for 18～20MPa.Described sterilization is this area
Conventional sterilization, preferably sterilization temperature are 90 DEG C～135 DEG C, and sterilizing time is 5～600 seconds.
On the basis of meeting common sense in the field, above-mentioned each optimum condition, can be combined, obtain final product each preferable reality of the present invention
Example.
Agents useful for same of the present invention and raw material are all commercially available.
Beneficial effects of the present invention are：
The present invention produce a containing active probiotic, functional whey protein, salubrious, the transparent health like water of low sugar
Drink；The present invention be both at home and abroad uniquely a containing active probiotic and number of live bacteria of probiotics be more than 106CFU/mL containing whey
The health drink of albumen；The present invention is water drink product the most healthy on the market at present, has filled up the domestic and international blank of such product.
Specific embodiment
By specific embodiment, the present invention will be further explained it being understood, however, that can be with each below
The form of kind is realized the present invention and should not be limited by embodiments set forth here.On the contrary, these embodiments are provided to be able to
It is best understood from the present invention, and complete for the scope of the present invention can be conveyed to those skilled in the art.
If mentioned "comprising" in the middle of specification in the whole text and claim or " inclusion " they are an open language, therefore should
It is construed to " comprise but be not limited to ".Specification subsequent descriptions are to implement the better embodiment of the present invention, and so described description is
For the purpose of the rule of specification, it is not limited to the scope of the present invention.Protection scope of the present invention is when regarding appended power
Profit requires defined person to be defined.
The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or says according to commodity
Bright book selects.
In following embodiments, raw materials used source is：
Sepg whey albumen powder：Dai Weilin International Trading Company Ltd.
Lactobacillus plantarum ST-III：Shanghai Bright Dairy ＆ Food Co., Ltd..
Soluble soybean polysaccharide：Table mountain Jin Jing biotech inc.
Lactobacillus paracasei：Danisco (Chinese) Co., Ltd.
HFCS, acidity regulator：Yi Fang agricultural science and technology limited company.
Pectin：DSM (Chinese) Co., Ltd.
Flavoring essence：Hangzhou Hui Jie food ingredient Co., Ltd.
Embodiment 1
A kind of viable type lactalbumin drink, its one-tenth is grouped into and is shown in Table 1.
Table 1 raw material forms
| Composition | Consumption (%) |
| Acidified milk base-material | 0.8 |
| Sucrose | 3 |
| HFCS | 4 |
| Soybean polyoses | 0.3 |
| Citric acid | 0.03 |
| Essence | 0.04 |
| Lactobacillus paracasei | 0.001 |
| Water | 91.829 |
The preparation method of above-mentioned viable type lactalbumin drink is：
(1) heat water to 45 DEG C, add sucrose, HFCS, soluble soybean polysaccharide, pectin, mix 30min；
(2) by 90 DEG C of the material of step (1) gained, sterilization in 600 seconds, it is cooled to less than 20 DEG C；
(3) material of step (2) is slowly added to acidified milk base-material and citric acid, flavoring essence under aseptic, stirring condition,
It is eventually adding probio bacterium powder；
(4) material of step (3) is carried out aseptic homogeneous (60 DEG C, 25MPa), filling.
Embodiment 2
A kind of viable type lactalbumin drink, its one-tenth is grouped into and is shown in Table 2.
Table 2 raw material forms
The preparation method of above-mentioned viable type lactalbumin drink is：
(1) heat water to 70 DEG C, add sucrose, HFCS, soluble soybean polysaccharide, pectin, mix 15min；
(2) by 135 DEG C of the material of step (1) gained, sterilization in 5 seconds, it is cooled to less than 20 DEG C；
(3) material of step (2) is slowly added to acidified milk base-material and citric acid, flavoring essence under aseptic, stirring condition,
It is eventually adding probio bacterium powder；
(4) material of step (3) is carried out aseptic homogeneous (65 DEG C, 20MPa), filling.
Embodiment 3
A kind of viable type lactalbumin drink, its one-tenth is grouped into and is shown in Table 3.
Table 3 raw material forms
| Composition | Consumption (%) |
| Acidified milk base-material | 0.5 |
| Sucrose | 2 |
| HFCS | 5 |
| Soybean polyoses | 0.25 |
| Lactic acid | 0.03 |
| Citric acid | 0.01 |
| Essence | 0.07 |
| Lactobacillus plantarum ST-III | 0.002 |
| Water | 92.138 |
The preparation method of above-mentioned viable type lactalbumin drink is：
(1) heat water to 60 DEG C, add sucrose, HFCS, soluble soybean polysaccharide, pectin, mix 20min；
(2) by 90 DEG C of the material of step (1) gained, sterilization in 600 seconds, it is cooled to less than 20 DEG C；
(3) material of step (2) is slowly added to acidified milk base-material and citric acid, flavoring essence under aseptic, stirring condition,
It is eventually adding probio bacterium powder；
(4) material of step (3) is carried out aseptic homogeneous (65 DEG C, 18MPa), filling.
Finished product viable count：6.7×106CFU/mL.
By the product obtained by above-described embodiment and reference product (seasoning water drink, chlorella yakult class brown lactic acid bacteria beverage)
Rise and carry out sensory evaluation and leading indicator mensure, result such as table 4：
Table 4 sensory evaluation and leading indicator measurement result
As can be seen from the comparison result, embodiment of the present invention product is compared with seasoning water drink, transparent salubrious except being likewise supplied with
Outward appearance, outside the salubrious, function quenched one's thirst, the also active probiotic containing functional whey protein and comparatively high amts level, is more strong
The drink of health.Product of the present invention is compared with class chlorella yakult sample, and pol is lower, and mouthfeel is salubriouser, drinks happily more healthy, is both to contain
The lactoprotein nearly water drink containing active probiotic again.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all substantive in the present invention
Any modification, equivalent and simple modifications of being made in content etc., should be included within the scope of the present invention.
Claims (8)
1. a kind of viable type lactalbumin drink is it is characterised in that described viable type lactalbumin drink is by following percent mass
The raw material composition of ratio：Acidified milk base-material 0.1～0.8%, sucrose 1～3%, HFCS 4～7%, soluble soybean polysaccharide
0.15～0.3%, pectin 0～0.05%, acidity regulator 0.03～0.05%, probio 0.001～0.005%, edible perfume
Essence 0.04～0.08%, balance of water.
2. viable type lactalbumin drink according to claim 1 is it is characterised in that described acidified milk base-material is detached
Lactoalbumin soln, the material being obtained through lactobacillus-fermented after sterilization, the pH value of described acidified milk base-material is 4.3～4.8, acidity
For 70～80 ° of T.
3. viable type lactalbumin drink according to claim 1 is it is characterised in that described pectin is low-ester pectin.
4. viable type lactalbumin drink according to claim 1 is it is characterised in that described acidity regulator is lemon
One or more of acid, malic acid, lactic acid.
5. viable type lactalbumin drink according to claim 1 is it is characterised in that described probio is secondary cheese breast
Bacillus and/or lactobacillus plantarum ST-III.
6. a kind of preparation method of viable type lactalbumin drink as described in any one as Claims 1 to 5 is it is characterised in that institute
State preparation method to comprise the steps：
(1) heat water to 45～70 DEG C, add sucrose, HFCS, soluble soybean polysaccharide, pectin, mixing 15～
30min；
(2) material of step (1) gained is sterilized, it is cooled to less than 20 DEG C；
(3) material of step (2) adds acidified milk base-material and acidity regulator, flavoring essence under aseptic, stirring condition, finally
Add probio bacterium powder；
(4) material of step (3) is carried out aseptic homogeneous, filling.
7. the preparation method of viable type lactalbumin drink according to claim 6 is it is characterised in that institute in step (4)
The temperature stating homogeneous is 60～65 DEG C, pressure is 18～25MPa, and described sterilized temperature is 90～135 DEG C, the time is 5～600
Second.
8. the preparation method of viable type lactalbumin drink according to claim 7 is it is characterised in that the pressure of described homogeneous
Power is 18～20MPa.
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| CN201610903416.3A CN106418091A (en) | 2016-10-17 | 2016-10-17 | Viable organism type lactoalbumin beverage and preparation method thereof |
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| CN201610903416.3A CN106418091A (en) | 2016-10-17 | 2016-10-17 | Viable organism type lactoalbumin beverage and preparation method thereof |
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Cited By (5)
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|---|---|---|---|---|
| CN107396983A (en) * | 2017-09-27 | 2017-11-28 | 光明乳业股份有限公司 | A kind of fermented type lactalbumin transparent beverage and preparation method thereof |
| CN108013157A (en) * | 2017-12-22 | 2018-05-11 | 光明乳业股份有限公司 | A kind of method for preparing the fermented beverage containing acid whey and the fermented beverage containing acid whey prepared |
| CN109430390A (en) * | 2018-12-21 | 2019-03-08 | 光明乳业股份有限公司 | A kind of transparent whey beverage of low-sugar low-fat viable type and preparation method thereof |
| CN109845924A (en) * | 2017-11-30 | 2019-06-07 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of the fruit drink of viable type containing albumen |
| CN112244101A (en) * | 2019-07-22 | 2021-01-22 | 内蒙古伊利实业集团股份有限公司 | Aerated live bacteria transparent whey beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107396983A (en) * | 2017-09-27 | 2017-11-28 | 光明乳业股份有限公司 | A kind of fermented type lactalbumin transparent beverage and preparation method thereof |
| CN109845924A (en) * | 2017-11-30 | 2019-06-07 | 内蒙古伊利实业集团股份有限公司 | A kind of preparation method of the fruit drink of viable type containing albumen |
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| CN112244101A (en) * | 2019-07-22 | 2021-01-22 | 内蒙古伊利实业集团股份有限公司 | Aerated live bacteria transparent whey beverage and preparation method thereof |
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